Publications des scientifiques de l'IRD

Baye Kaleab, Mouquet Rivier Claire, Icard-Vernière Christèle, Rochette Isabelle, Guyot Jean-Pierre. (2013). Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera. Food Chemistry, 138 (1), p. 430-436. ISSN 0308-8146.

Titre du document
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
Année de publication
2013
Type de document
Article référencé dans le Web of Science WOS:000314193800063
Auteurs
Baye Kaleab, Mouquet Rivier Claire, Icard-Vernière Christèle, Rochette Isabelle, Guyot Jean-Pierre
Source
Food Chemistry, 2013, 138 (1), p. 430-436 ISSN 0308-8146
The influence of cereal blends, teff-white sorghum (TwS), barley-wheat (BW) and wheat-red sorghum (WrS), on fermentation kinetics during traditional fermentation of dough to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected in households. Barley malt was used with BW and WrS flours. WrS- and BW-injera sourdough fermentations were characterised by a transient accumulation of glucose and maltose and a two-step fermentation process: lactic acid fermentation and alcoholic fermentation with ethanol as the main end product. Only transient accumulation of glucose was observed in TwS-injera, and equimolar concentrations of lactic acid and ethanol were produced simultaneously. Final alpha-galactoside concentrations were low in all sourdoughs. Phytic acid (IP6) was completely hydrolyzed in WrS and BW-injeras probably due to the combined action of endogenous malt and microbial phytases. Only 28% IP6 hydrolysis was observed in TwS injera. Ways to improve IP6 hydrolysis in TwS-injera need to be investigated.
Plan de classement
Nutrition, alimentation [054]
Description Géographique
ETHIOPIE
Localisation
Fonds IRD [F B010059004]
Identifiant IRD
fdi:010059004
Contact